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1
Chop the onions into small pieces ( I use the small electric food chopper and chop them in batches ) Reserve 1 tablespoon of the chopped onions for use later in the sauce.
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2
Heat the oil on med high heat, you want the oil to be very hot before putting in the onions.
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3
Add the onions in batches and fry until you get a deep brown (but not burned) color. You want them to be crispy. Be sure to watch them carefully as they go from medium brown to dark kind of quickly.
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4
Drain them onto paper towels and set aside.
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5
Boil lentils in water (about 4 cups) along with 1 clove garlic cut into quarters, and 1 tablespoon cumin until cooked, drain and set aside. MEANWHILE:
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6
Boil the macaroni until done (about 10 min).
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7
Cook the rice in the chicken stock add salt if the broth is unsalted.
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8
Put them all together in the same pot and mix well.
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9
Make the sauce.
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10
In 1 tablespoon oil heated over medium heat add 2 cloves minced garlic, 1 tablespoon chopped onions that you reserved from before, and a dash of salt, stir and fry about 2 minute.
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11
Add 1 and 1/2 teaspoon sugar to the onion garlic mixture and mix well.
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12
Next, add one can 15 oz can tomato sauce.
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13
Now add 2 tablepoons vinegar, a small squirt yellow mustard and a dash of lime juice. You can adjust the amounts according to your personal taste but it should have kind of a slight puckery bite.
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14
To serve, put the kusherie onto a plate and add a SMALL amount of sauce to the top. (A little goes a long way, and you can always add more according to taste) Sprinkle the whole thing liberally with the fried onions. Mix together and enjoy!
